Sunday, February 15, 2015

Valentine's 2015

Happy Valentine's Day from your favorite blogging RD!

I melted chocolate in a double boiler and molded them in cupcake liners for the holiday. It was a ton of fun mixing and matching cranberries, walnuts, sprinkles, and white and milk chocolate!

For more inspiration, check out these Youtube videos:

Salmon Fra Diavolo with Veggie Topping


On a chilly day like today, when the temperature never reaches above freezing, and the wind chill is in the negative digits, it is only natural to crave soups and stews. I had fish de-thawed in my fridge, so I initially thought I would make fish stew. Unfortunately, I didn't have all the ingredients, and I wasn't highly motivated to leave my house to go shopping. Luckily, Ellie Krieger saved the day with a simple, healthy and easy recipe, that I adapted below, using the fish I already had in my fridge! Great RD's must think alike!

Ingredients
2 6 oz fish filets of your choice (Salmon, Tilapia, Cod, etc)
Marinate overnight in a ziploc bag with:
2 Tbsp Wildtree Roasted Garlic Grapeseed Oil
1 Tbsp Wildtree Hot & Spicy Fra Diavolo Blend
¼ tsp salt
OR
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil
3 garlic cloves, crushed
1/4 teaspoon dried oregano leaves
¼ tsp salt

2 teaspoons garlic grapeseed oil, divided
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers, optional
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach and arugula mix
Salt and pepper

Directions
Heat 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. 

In a large nonstick skillet heat the remaining 2 teaspoons of oil over a medium-high heat. Add the fillets, skin side DOWN. Cook 4-5 minutes, and then flip over. Cook additional 5 minutes. When finished cooking, fish will easily pull from the skin using a spatula.

Stir the spinach into the vegetable mixture and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

Adapted from: http://www.foodnetwork.com/recipes/ellie-krieger/fish-with-tomatoes-olives-and-capers-recipe.html

Allergens: fish
Nutrition (1 fillet with topping, not including marinade): 486 calories, 19 g fat, 2 g saturated fat, 94 mg cholesterol, 480 mg sodium, 2233 mg potassium, 28 g carbohydrates, 8g fiber, 15 g sugar, 39 g protein, 81% vitamin A, 69% vitamin C, 15% calcium, 22% iron, 86% vitamin B-12, 83% vitamin B-6, 29% folate, 18% magnesium, 18% manganese, 86% niacin, 33% pantothenic acid, 46% phosphorous, 50% riboflavin, 114% selenium, 32% thiamine, 10% zinc, 29% copper
Cost (farm-raised salmon with $2.79 of wildtree products, 1/2 recipe): $6.57